Dairy Free Chocolate Chip Cookies

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These Dairy Free Chocolate Chip Cookies are made with vegetable oil instead of butter! They’re easy to make and super chewy with crisp edges!

Dairy Free Chocolate Chip Cookies on a wire rack

I believe that everyone should be able to enjoy a freshly baked cookie. So today I bring you these Dairy Free Chocolate Chip Cookies! They taste almost exactly like classic chocolate chip cookies and have an amazing chewy texture with crisp edges. To keep them dairy free, they’re made with vegetable oil instead of butter and use dairy free chocolate chips. They’re also so easy to make because they don’t require a stand mixer or any chill time!

Looking for more dairy free recipes? Try my Dairy Free Brownies, Olive Oil Chocolate Chip Cookies or Flourless Chocolate Cookies!

Why You’ll Love These Dairy Free Chocolate Chip Cookies

  • They’re ready in under 25 minutes.
  • No stand/hand mixer required to make them thanks to the vegetable oil.
  • No chill time. Just scoop and bake the dough right away!
  • Dairy free (as long as you use dark chocolate chips)

Ingredient Breakdown

All-purpose flour – this gives the cookies structure.

Baking soda – helps the cookies spread. Do not use baking powder!

Vegetable oil – provides structure and makes cookies chewy while still keeping them dairy free.

Granulated sugar and brown sugar – both sugars are necessary for sweetness and texture. I prefer using dark brown sugar for extra molasses flavor but light brown sugar also works fine!

Eggs – binds the ingredients and provides structure.

Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.

Chocolate chips – be sure to use dairy free chocolate chips to keep these cookies 100% dairy free!

Dairy Free Chocolate Chip Cookies

How To Make Dairy Free Chocolate Chip Cookies

1. In a small bowl combine the all-purpose flour, baking soda and salt. Set aside.

2. In a large bowl mix the brown sugar, vegetable oil and granulated sugar until well combined.

3. Add the eggs one at a time and vanilla extract until just combined.

4. Add the dry ingredients all at once then fold until almost combined (there should still be streaks of flour). Then add the chocolate chips and fold until just combined. Do not over mix the dough because it will make the cookies tough.

5. Using a 3 tablespoon cookie scoop, scoop dough onto the lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger). If desired press extra chocolate chips onto the tops of each cookie dough ball and sprinkle with flaky sea salt.

6. Bake at 375°F for 10 minutes then cool on the baking sheet. The cookies will still look slightly raw when they come out but will continue to bake as they cool. Store Dairy Free Chocolate Chip Cookies in an airtight container at room temperature for up to 5 days.

Dairy Free Chocolate Chip Cookies on a baking sheet

Pro Tips For Dairy Free Chocolate Chip Cookies

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
  • Don’t over mix the dough! There should still be streaks of flour in the dough when you add the chocolate chips. Over mixing = more gluten development which means tough cookies. We don’t want any tough cookies here!
  • Sprinkle with flaky sea salt before baking. I like this brand.
  • Press extra chocolate chips on top of scooped dough before baking to make them look pretty.
  • Don’t over bake them! They will still look a little raw when they come out of the oven but will continue to bake as they cool on the baking sheet. This is the secret to crisp edges and chewy centers.
  • If your cookies come out a little misshaped you can use a cookie cutter to reshape them immediately after removing them from the oven. I like this set of round cookie cutters.

My Favorite Cookie Tools

Dairy Free Chocolate Chip Cookie in a bite in it

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂

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Dairy Free Chocolate Chip Cookies

These Dairy Free Chocolate Chip Cookies are made with vegetable oil instead of butter! They're easy to make and super chewy with crisp edges!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 22 cookies
Calories 247kcal
Author Maria Azzarelli

Equipment

  • Cookie scoop (I use a 3 tbsp scoop)
  • Baking sheets
  • Parchment paper

Ingredients

  • 300 g (2 1/2 cups) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 250 g (1 1/4 cups) brown sugar
  • 180 g (3/4 cup) vegetable oil
  • 100 g (1/2 cup) granulated sugar
  • 2 eggs
  • 1 ½ tsp vanilla extract
  • 255 g (1 1/2 cups) dairy free chocolate chips

Instructions

  • Preheat oven to 375°F and line baking sheets with parchment paper or a silicone baking mat.
  • In a small bowl combine the all-purpose flour, baking soda and salt. Set aside.
  • In a large bowl mix the brown sugar, vegetable oil and granulated sugar until well combined.
  • Add the eggs one at a time and vanilla extract until just combined.
  • Add the dry ingredients all at once then fold until almost combined (there should still be streaks of flour). Then add the chocolate chips and fold until just combined. Do not over mix the dough because it will make the cookies tough.
  • Using a 3 tablespoon cookie scoop, scoop dough onto the lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger). If desired press extra chocolate chips onto the tops of each cookie dough ball and sprinkle with flaky sea salt.
  • Bake for 10 minutes then cool on the baking sheet. The cookies will still look slightly raw when they come out but will continue to bake as they cool.

Notes

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
 
  • Store Dairy Free Chocolate Chip Cookies in an airtight container for up to 5 days at room temperature.
 
  • Scooped cookie dough balls can be frozen for up to 3 months in a zip-top bag.
  • Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.

Nutrition

Calories: 247kcal | Carbohydrates: 33g | Protein: 3g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 165mg | Potassium: 36mg | Fiber: 1g | Sugar: 21g | Vitamin A: 22IU | Calcium: 29mg | Iron: 2mg

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